Molasses Crinkle Cookies Recipe
Extra chewy, moist and soft molasses crinkle cookies made with warm spices. These chewy molasses cookies are just like grandma used to make!
Ingredients
- ⅓ cup butter, softened (85 grams)
- ¼ cup dark brown sugar (50 grams)
- 3 tablespoons sugar (40 grams)
- 2 tablespoons unsulphured molasses (35 grams)
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (140 grams)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves, optional
- ⅛ teaspoon salt
Extra
- ½ cup sugar (100 grams)
- ½ cup white chocolate, for drizzling
- sprinkles
Instructions
- In a large mixing bowl add softened butter and sugars, combining them with a hand mixer until fluffy and light. Pour in the molasses and mix well to combine.
- Add the egg and vanilla extract, then mix again to combine, for about 1-2 minutes.
- Separately in a medium bowl, combine the flour, baking soda, all spices and salt. Whisk well to combine, then add them into the butter mixture.
- Combine everything with a hand mixer on low speed, without over-mixing. Place the dough into plastic wrap, then refrigerate for at least 1 hour.
- Line two large cookie sheets and preheat oven to 350°F (180°C). If the cookie dough has been chilled for more than 2 hours, let it come to room temperature for 30 minutes before baking.
- Using a tablespoon, scoop up cookie dough. Shape all pieces into balls, then roll them through granulated or powdered sugar.
- Place all cookie dough balls onto the lined baking sheets, at least 2-3 inches apart from each other. Bake for 10-12 minutes, or until the edges appear firm. The centre will still be soft, but that’s okay.
- If the cookies do not appear cracked, gently rap the sheet on the kitchen counter a few times. Alternatively, press cookies down with a flat spatula to create cracks. Bake for 1 extra minute afterwards.
- Once baked, let cookies cool down for 5 minutes before transferring them onto a wire rack to cool completely.
- Melt white chocolate in the microwave, then drizzle it over the cookies. Whilst the chocolate is still melted, add sprinkles on top. Refrigerate cookies for 10-15 minutes to harden the chocolate.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Nutritional value is estimative and it is calculated per 1 plain molasses crinkle cookie (without chocolate or sprinkles).
Nutrition
Calories: 101kcal
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